James Peterson

Chef, Author

About This Chef...

After studying at UC Berkeley, Jim Peterson literally traveled around the world working his way from Japan to Hong Kong, to Bangkok, to India and eventually Europe. It was in France where he found his culinary calling while working at two of France’s greatest restaurants at the time, George Blanc in the Bresse district, and Vivarois in Paris. Seeking to further experiment and invent his own style of cooking, Jim partnered in operating a small French restaurant in Greenwich Village called Le Petit Robert. Jim then taught cooking at the French Culinary Institute and later, at Peter Kump’s New York Cooking School, now known as the Institute of Culinary Education (ICE). Always eager to share his knowledge, Jim wrote and continues to write successful and award winning cookbooks focusing on sauces, soups, meat, fish and shellfish, cooking essentials and vegetables